mummiez & daddiez magazine March/April

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Don’t skip the ketchup. It contains a superb blend of sweet and sour flavours that will add flavour to the dish. Additionally, its consistency will help thicken the sauce. Serves 4 Ingredients: 150ml water 1.5kg (2 packets) basic chicken thighs or drumsticks 6 heaped tablespoons all-purpose seasoning 2 teaspoons crushed chillies 2 tablespoons basic dry mixed herbs 2 teaspoons smoked paprika 2 teaspoons ground mixed spice 6 tablespoons basic range tomato ketchup 1 tablespoon black pepper (preferably freshly ground but powdered will do) to taste 1 tablespoon vegetable oil or olive oil Method: Preheat oven to gas mark 4/150 Place the water in a large ceramic dish, one that holds all the chicken easily. Mix all the other ingredients in a bowl, including the chicken. If you don’t have a bowl that’s big enough halve all the ingredients and do it in two batches. It’s important every piece of chicken gets covered in seasoning. Place the chicken in the ceramic dish. Cook for between 2 to 2 ½ hours, turning once to ensure chicken is browned on all sides. You’ll know the dish is cooked when the gravy has thickened. Serve with basic range long grain rice and basic range frozen vegetables such as sweetcorn and peas. For extra flavour marinate the chicken in the seasoning mixture overnight in a sealed food bag. Leroy Robinson
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mummiez & daddiez magazine March/April

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